Cook scallops in a dry, well seasoned cast iron pan. Flip after 3 minutes, and cook 3 minutes more. Right before serving, add already mixed ingredients: 2 Tbsp fresh lemon juice, 1 tsp low-sodium Tamari sauce, 2 Tbsp chopped scallions, and the kicker: 1 tbsp freshly grated ginger. Spoon the sauce over the scallops a couple times, and serve.
Ready in 6 minutes, and oh so easy and delicious! We sautéed yellow squash, red pepper, scallions and yellow onions in 1 tsp EVOO for our side dish.